Ms. Rodriguez Amasio

Lucia Rodriguez Amasio

Laniwai Spa Director

Aulani, A Disney Resort & Spa, Hawaii

Lucia Amasio is the Director of Spa and Merchandise at Aulani, a Disney Resort and Spa, Ko Olina, Hawaii. She oversees all aspects of the 23,000-square-foot Laniwai, including the Painted Sky teen spa, fitness center and retail operation.

Ms. Amasio has been in the health and spa industry for more than 20 years. A 17-year resident of Hawaii, she has opened and operated luxury spas in the Hawaiian Islands and the mainland U.S.

Ms. Rodriguez Amasio can be contacted at 866-814-3569 or lucia.amasio@disney.com

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.